Best Tomato Infused Bulgur Pilaf With Fresh Basil Recipes

Bulgur Pilaf With Tomato and Zucchini image

Provided by MechanicalJen

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup uncooked Bulgar wheat
1 tablespoon olive oil
3/4 cup chopped onion
2 garlic cloves
2 small zucchini
14 1/2 ounces no-salt-added whole tomatoes, drained and coarsely chopped
1 cup chicken broth
1 teaspoon basil
1/8 teaspoon black pepper

Steps:

Rinse bulgur thoroughly in colander under cold water removing any debris. Set aside.
Heat oil in large saucepan over medium heat. Add onion and garlic. Saute 3 minutes or until onion is tender.
Stir in zucchini and tomatoes, reduce heat to medium-low. cook, covered 15 minutes or until zucchini is almost tender, stirring occasionally.
Stir chicken broth, bulgur, basil and pepper into veggie mixture. Bring to a boil over high heat. Recude heat to low. Cook, covered over low heat 15 minutes or until bulgur is tender and liquid is almost completely absorbed, stirring occasionally. Remove from heat, let stand covered for 10 minutes.

Tomato-Infused Bulgur Pilaf with Fresh Basil image

Provided by Maria Speck

Yield Serves 4

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 cup red onion, cut into 1/4-inch dice (about 1 small)
1 clove garlic, peeled and crushed
1/2 teaspoon fine sea salt
2 tablespoons tomato paste
1/2 to 1 teaspoon Aleppo pepper
1 1/2 cups low-sodium chicken broth or vegetable broth
1 cup coarsely chopped fresh tomatoes or diced canned tomatoes
1 cup medium-coarse bulgur
1/4 cup chopped fresh basil, plus 2 tablespoons for garnish

Steps:

1 Heat the olive oil in a 3- or 4-quart saucepan over medium heat until shimmering. Add the onion, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion softens and starts to brown at the edges, about 5 minutes. Add the tomato paste and Aleppo pepper and cook, stirring, until the mixture darkens, about 1 minute. Add the broth, the tomatoes with their juices, and the bulgur and bring to a boil, stirring and scraping the bottom of the pan.
2 Decrease the heat to maintain a simmer, cover, and cook until the liquid is absorbed and the bulgur is tender but still slightly chewy, about 15 minutes. Add a tad more water if necessary. Remove the saucepan from the heat and season with the remaining 1/4 teaspoon salt. Taste for salt and adjust, and then stir in 1/4 cup of the basil. Cover and set aside for 3 minutes. Garnish with the remaining 2 tablespoons basil and serve.